| | Haloumi and zucchini Turkish pizza
Haloumi and zucchini Turkish pizza
Haloumi and zucchini Turkish pizza 4.3-5 9
  • Calories: 3751 kj
  • Fat: 41g
  • Carbohydrates: 10g

How to Make:

  1. Heat the oil in a saucepan over medium-high heat. Add the tomato. Cook, stirring, for 2-3 minutes or until starting to soften. Add the garlic. Cook for 5 minutes or until tomato is pulpy. Add a little water to thin the sauce, if needed. Season well.
  2. Meanwhile, preheat oven to 220C/200C fan forced. Line 2 large baking trays with baking paper. Heat a lightly oiled chargrill pan or barbecue grill plate over medium-high heat. Cook haloumi and zucchini for 1-2 minutes each side or until golden. Remove.
  3. Place the Turkish breads on prepared trays. Spread with tomato mixture and top with haloumi and zucchini. Bake for 5-7 minutes, until heated through and lightly golden.
  4. Drizzle the pizzas with the pesto and extra olive oil. Serve sprinkled with the baby kale.
Time for preparing:
10 min.


  • 1 tablespoon olive oil, plus extra, to drizzle
  • 2 x 200g punnets cherry tomatoes or grape tomatoes, halved
  • 4 garlic cloves, finely chopped
  • 400g haloumi, cut into 1cm-thick slices
  • 2 zucchini, thinly sliced lengthways
  • 2 x 350g Turkish breads or 2 x 35cm round pizza bases
  • 90g (1/3 cup) basil pesto
  • Baby French kale, to serve